Caramelised Onion Sausage Rolls With Apricot Wensleydale
Caramelised onion sausage rolls make a fantastic homemade snack! Packed full of apricot Wensleydale for a cheesy, festive twist.
Servings: 6 Sausage Rolls
Equipment
- Medium Saucepan
- Large Mixing Bowl
- Rolling Pin
- Large Baking Tray
- Pastry Brush
Ingredients
Caramelised Onions
- 2 Red Onions
- 1 tbsp Vegetable Oil
- 25 g Light Brown Sugar
- ½ tbsp Balsamic Vinegar
- 10 g Unsalted Butter
Sausage Rolls
- 500 g Sausage Meat
- 100 g Apricot Wensleydale
- 500 g Block Of Puff Pastry
Egg Wash
- 1 Large Egg
- 1 tsp Milk
- A Pinch Of Table Salt
To Finish
- ½ tsp Nigella Seeds
Instructions
Caramelised Onions
- Peel the onions then cut in half & dice finely.
- Next, place a saucepan over a medium heat & add in the tablespoon of veg oil.
- Once the oil is hot, add in the diced onion & a pinch of salt then cook until soft, stirring regularly. This will take around 5-10 minutes.
- Stir in the brown sugar, balsamic vinegar & butter then continue cooking over a low heat until the onions are soft & sticky. This will take another 5 minutes or so.
- Transfer the cooked onions to a bowl then leave to cool completely.
Sausage Rolls
- Line a baking tray with baking paper then set aside.
- Place the sausage meat into a large mixing bowl then crumble in the Wensleydale.
- Add in the caramelised onions then season with salt & pepper. Give the sausage meat a good mix with your hands, to combine.
- Next, roll the puff pastry out on a light floured worksurface, into a 25cm x 40cm rectangle, roughly 5mm thick.
- Arrange the sausage meat into a long cylinder, lengthways down the middle of the pastry.
- Whisk together the egg, milk & salt then lightly brush egg wash on the edges of the pastry.
- Fold one of the long pastry edges over the sausage meat then press the edges lightly, to seal. Pop the sausage roll onto the baking tray then refrigerate for 30 minutes (this makes portioning the sausage roll easier).
- Next, use a fork to crimp the pastry down the length of the seam then trim the seam & each end slightly with a sharp knife.
- Cut the sausage roll into 6 evenly sized portions then brush the top of each one with a light layer of egg wash. Refrigerate for 30 minutes.Wiping your knife clean between each cut, makes for neater portions.
- In the meantime, preheat an oven to 200°c/180°c fan (392°f/356°f).
- Brush another light layer of egg wash onto the sausage rolls then score the top with the back of a knife.
- Sprinkle over the nigella seeds then bake for 25-30 minutes, until the pastry is a deep golden brown & the internal temperature is at least 75°c/167°f.
- Leave on the tray, to cool slightly then serve. Alternatively, leave to cool then refrigerate.
Notes
1. Cooking In An Aga - Cook the sausage rolls in the roasting oven, on the bottom set of runners. After 15 minutes, move the tray of sausage rolls onto a grid shelf that's sat on the floor of the roasting oven. Continue cooking until the sausage roll's internal temperature is at least 75°c/167°f (10-15 more minutes).
2. Puff Pastry - You'll need a 500 gram block of puff pastry for this recipe. I used Jus-Roll. If you'd prefer less filling in your sausage rolls, use double the puff pastry & make 12 portions instead.
3. Sausage Meat - Use a good quality sausage meat for this recipe. If you can't get sausage meat, buy some sausages & remove the skins.
4. Cheese - If you'd prefer to use a different cheese, feel free. A mature cheddar would work well.
5. Storage - If you're not serving the sausage rolls straight away, let them cool down then store in the fridge for up to 3 days, in an airtight container.
6. Reheating - To reheat the sausage rolls, place them into a 180°c/356°f oven for around 10 minutes, until they are piping hot. The internal temperature should be at least 75°c/167°f. If the pastry is starting to brown too much, cover the tray loosely with foil.